This report examines today’s emerging sandwich trends and offer strategic ideas on how to put new spins on a classic and import creative concepts for new marketing opportunities.
Here’s what’s on the menu:
- The “Fine Fast” Sandwich Shop: These gourmet sandwich shops feature high-quality, artisan and locally sourced ingredients and a wide range of house-made condiments and toppings.
- The Asian Sandwich Invasion: Bao (a Taiwanese pork-based sandwich, served on a steamed bun) and banh mi (a Vietnamese sandwich featuring grilled meat or paté served on a French roll) perfectly marry the familiar with sandwich versions new to Americans.
- The Reinvented Jewish Deli: Concerns about the dwindling numbers of traditional Jewish delis have led to a new spin on an old favorite that’s more “sustainable, affordable and ethical.”
- Glamorous Grilled Cheese: This nostalgic favorite is being upgraded to appeal to more sophisticated consumer tastes with freshly baked specialty bread, artisan cheese and a multitude of toppings.
- The Great Sandwich Shop Takeover: Some sandwich shop chains are innovating on the sandwich form, offering more healthful options, global flavor profiles and local sourcing of ingredients.
- Pulled Pork Sandwich: This long-standing North Carolina barbecue favorite is getting national attention. While its flavor profile is new to many, it evokes the South and aligns nicely with America’s current devotion to pork.
- Better Burgers: Americans love burgers but are ready for a quality upgrade that still maintains a good value. This means adding various types of exotic toppings, using grass-fed or locally sourced beef, home-made or heartier buns—or all of the above.